![\"21\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/12\/21.jpg\")
<\/a><\/p>\nCauliflower and Lima Bean Curry<\/strong><\/p>\n Since I bought a small spice mill, I’ve been enjoying mixing spices myself to make curry. The resulting curry seems fresher and tastier when made this way. And it’s really not that much work either.<\/p>\n Cauliflower and Lima Bean Curry: 1. Cook garlic and ginger in oil. \u30ab\u30ea\u30d5\u30e9\u30ef\u30fc\u3068\u8c46\u306e\u30ab\u30ec\u30fc<\/strong><\/p>\n \u4e00\u6708\u3082\uff13\uff5e\uff14\u65e5\u3068\u306a\u308b\u3068\u3001\u304a\u305b\u3061\u3082\u3044\u3044\u3051\u3069\u30ab\u30ec\u30fc\u3082\u306d\u3001<\/p>\n \u3063\u3066\u611f\u3058\u3067\u3057\u3087\u3046\u304b\u3002<\/p>\n \u3068\u3044\u3046\u3053\u3068\u3067\u3001<\/p>\n \u4eca\u65e5\u7d39\u4ecb\u306f\u30ab\u30ec\u30fc\u3067\u3059\u3002<\/p>\n \u3068\u3044\u3063\u3066\u3082\u3001\u6211\u304c\u5bb6\u306f\u304a\u305b\u3061\u30ca\u30b7\u306a\u306e\u3067\u3001\u7279\u306b\u4eca\u30ab\u30ec\u30fc\u3092\u98df\u3079\u306a\u304d\u3083\u3001\u3068\u3044\u3046\u3053\u3068\u306f\u306a\u3044\u306e\u3067\u3059\u3051\u3069\u306d\uff08\u7b11\uff09\u3002<\/p>\n \u4eca\u56de\u3001\u30ab\u30ec\u30fc\u7c89\u3084\u30ab\u30ec\u30fc\u30eb\u30fc\u3092\u4f7f\u308f\u305a\u3001\u81ea\u5206\u3067\u3001\u30b9\u30d1\u30a4\u30b9\u3092\u633d\u3044\u3066\u8abf\u5408\u3057\u307e\u3057\u305f\u3002<\/p>\n \u81ea\u5206\u3067\u633d\u304f\u3068\u3001\u30b9\u30d1\u30a4\u30b9\u306e\u98a8\u5473\u304c\u5897\u3059\u3088\u3046\u306a\u6c17\u304c\u3059\u308b\u306e\u306f\u3001\u81ea\u5df1\u6e80\u8db3\u3067\u3057\u3087\u3046\u304b\u3002<\/p>\n \u8089\u30ca\u30b7\u30ab\u30ec\u30fc\u3060\u3068\u3001\u3053\u306e\u7d44\u307f\u5408\u308f\u305b\u304c\u597d\u304d\u3001\u30ab\u30ea\u30d5\u30e9\u30ef\u30fc\u3068\u304a\u8c46\u5165\u308a\u3067\u3059\u3002<\/p>\n \u4eca\u56de\u304a\u8c46\u306f\u3001\u307b\u308d\u3063\u3068\u5d29\u308c\u306a\u3044\u3088\u3046\u306a\u3061\u3087\u3063\u3068\u6b6f\u3054\u305f\u3048\u306e\u3042\u308b\u3001lima beans\uff08\u30e9\u30a4\u30de\u30fb\u30d3\u30fc\u30f3\uff09\u3092\u4f7f\u3044\u307e\u3057\u305f\u3002<\/p>\n Cauliflower and Lima Bean Curry Since I bought a small spice mill, I’ve been enjoying mixing spices myself to make curry. The resulting curry seems fresher and tastier when made this way. And it’s really not that much work either. Cauliflower and Lima Bean Curry: 2~3 tablespoons salad oil 3 garlic cloves minced 1 inch […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,12,28],"tags":[],"class_list":["post-30704","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-soup","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30704","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30704"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30704\/revisions"}],"predecessor-version":[{"id":30767,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30704\/revisions\/30767"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30704"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30704"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2~3 tablespoons salad oil
\n3 garlic cloves minced
\n1 inch ginger minced
\n2 onions cut into bite size pieces
\n3~4 carrots cut into bite size pieces
\nwater
\n2 vegetable stock cubes
\n1 tablespoon cumin freshly ground
\n1 tablespoon coriander freshly ground
\n1 teaspoon garam masala
\n1\/2 cauliflower cut into bite size pieces
\n1\/2 can lima beans
\ndark brown roux (3~4 tablespoons flour cooked in 3~4 tablespoon salad oil until browned)
\n2 tablespoons cane sugar
\nsalt
\npepper
\nparsley chopped<\/p>\n
\n2. Add onions and carrots and cook for a few minutes.
\n3. Add water and vegetable cubes and boil.
\n4. Turn down to medium heat. Add spices, cauliflower, and benas. Cook for a few minutes.
\n5. Add roux and whisk. Add sugar, salt, and pepper.
\n6. Sprinkle parsley on top.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"